Dinner

Coconut chickpea & spinach curry with fragrant basmati rice Recipe

ByHailey Reed November 11, 2025November 11, 2025

Introduction

This Coconut, Chickpea & Spinach Curry is a comforting and flavorful dish that pairs creamy coconut milk with fragrant spices and hearty chickpeas. It’s a warming, vegetarian-friendly meal perfect for any day of the week.

A white plate with a blue rim holds a dish of yellow rice as the base layer, topped with a green spinach and chickpea curry mixed evenly across the surface. Light brown toasted coconut flakes and a sprinkle of black and white sesame seeds cover the top, adding texture and contrast. A silver fork rests on the edge of the plate, partially on the rice, and the plate is placed on a white marbled surface beside a blue and white patterned napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g basmati rice
2 tbsp oil
1 onion or 2 shallots, finely chopped
2 garlic cloves, crushed
1 tsp turmeric, plus a pinch
2 tsp ground cumin
1 tbsp garam masala
½-1 tsp hot chilli powder
2 x 400g cans coconut milk
2 x 400g cans chickpeas, drained and rinsed
4 cloves
½ cinnamon stick
200g frozen spinach
1-2 tbsp tamarind or a squeeze of lime
Toasted dessicated coconut, to serve (optional)

Instructions

Step 1: Wash the basmati rice a couple of times in cold running water, then leave to soak while you prepare the curry.
Step 2: Heat 1½ tablespoons of oil in a deep frying pan and fry the onion for 10 minutes until soft but not golden.
Step 3: Add the crushed garlic and fry for 1 minute. Then stir in the turmeric, ground cumin, garam masala, and chilli powder. Toast the spices for 30 seconds, stirring constantly.
Step 4: Pour in the coconut milk and add the drained chickpeas. Simmer the curry gently for 15 minutes until the sauce thickens slightly.
Step 5: Meanwhile, heat the remaining ½ tablespoon of oil in a small pan with the cloves, cinnamon stick, and a pinch of turmeric. Stir until fragrant.
Step 6: Drain the soaked rice and add it to the small pan with the spices, stirring to coat the grains evenly in the oil and spices.
Step 7: Pour in 600ml boiling water. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer gently for 10 minutes without lifting the lid.
Step 8: About 5 minutes before the curry finishes cooking, stir in the frozen spinach, breaking it up with a wooden spoon as it defrosts. Season well.
Step 9: Add tamarind paste or a squeeze of lime juice to balance the curry’s sweetness.
Step 10: Serve the curry in bowls alongside the fragrant rice. Remove the whole cloves and cinnamon stick before serving. Optionally, sprinkle with toasted dessicated coconut on top.

Tips & Variations

For extra depth, roast the whole spices before adding the oil to enhance their aroma.
Substitute spinach with kale or fresh greens for a different texture.
Add chopped tomatoes with the coconut milk for a tangier curry.
Use fresh lime juice instead of tamarind for a brighter citrus flavor.

Storage

Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water if needed to loosen the sauce.